If you love the idea of a bright, floral twist on a classic favorite, you’re going to adore this Lemon Lavender Blueberry Banana Bread {Plant Based, GF} Recipe. It’s the perfect combination of zesty lemon, fragrant lavender, juicy blueberries, and sweet, ripe bananas—baked into a moist, tender loaf that’s both plant-based and gluten-free. Every bite offers a delightful burst of flavor and texture, making it an irresistible treat whether for breakfast, snack time, or even dessert. Plus, this recipe is crafted to be simple yet surprisingly elegant, making it a little celebration in your kitchen and on your plate.

Ingredients You’ll Need

A close-up image of a bowl showing a mixture of several ingredients. At the center, there is a thick, orange paste with a slightly grainy texture. Surrounding the paste and partially on top are five thick banana pieces, pale yellow with some sugar granules sprinkled on them. A shiny layer of golden oil is spread unevenly around and over the ingredients. The bowl is reflecting light and placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The magic of this loaf lies in its straightforward, wholesome ingredients—all playing a crucial role to ensure your bread is flavorful, moist, and beautifully textured. Each one brings something special to the party, from the natural sweetness of bananas to the fragrant hint of lavender.

4 very ripe bananas: Use golden, spotty bananas for the best natural sweetness and moisture.
1/4 cup applesauce: This acts as a gentle binder and adds extra moisture while keeping it plant-based.
1/3 cup oil: Provides richness and keeps the bread tender; neutral oils like canola or avocado work great.
1/3 cup lemon juice: Adds a lively citrus punch that balances the sweetness beautifully.
1/3 cup white granulated sugar: Sweetens without overpowering the other flavors.
1/3 cup brown sugar (light or dark): Brings a lovely caramel note and complements the bananas perfectly.
2 teaspoons white vinegar: Reacts with the baking soda to help the bread rise and gives a slight tang.
2 teaspoons lavender extract: Infuses a delicate floral aroma that is surprisingly wonderful in baked goods.
1 1/2 cups all-purpose flour (gluten-free or regular): Bob’s Red Mill 1-to-1 Gluten-Free Baking Mix is a top pick for a perfect texture.
2 teaspoons baking powder: Helps the bread achieve a light, airy crumb.
2 teaspoons baking soda: Works with vinegar to give volume and softness.
1/2 teaspoon salt: Enhances all the flavors, making the sweetness pop.
21 ounces blueberry pie filling: Adds bursts of juicy fruit and a stunning purplish swirl that looks as good as it tastes.

How to Make Lemon Lavender Blueberry Banana Bread {Plant Based, GF} Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350 degrees Fahrenheit, setting the stage for a beautiful bake. Next, line a loaf pan with parchment paper so you can easily lift out your bread later—pro tip: let the paper hang over two sides of the pan for effortless handling. Lightly butter the parchment with plant-based butter and dust it with flour (gluten-free if needed) to prevent sticking.

Step 2: Mash and Mix the Wet Ingredients

In a large bowl, mash those ripe bananas with a fork or masher until mostly smooth but still a bit chunky for texture. Stir in the applesauce, oil, lemon juice, white and brown sugars, white vinegar, and the magical lavender extract. Mix until everything is well combined and smells heavenly.

Step 3: Combine the Dry Ingredients

Sift together the gluten-free flour, baking powder, baking soda, and salt using a fine mesh strainer right over your wet mixture. This ensures no lumps and a perfectly even distribution, which will give your bread a light, tender crumb.

Step 4: Fold in Blueberry Pie Filling

Gently fold in about half a cup of the blueberry pie filling into the batter. The color will shift to a pretty purple hue—a visual preview of the fruity delight to come.

Step 5: Layer Batter and Blueberry Filling in Pan

Pour half of the batter into your prepared loaf pan, then use about half a cup of the remaining blueberry pie filling to dollop over the top. Add the remaining batter and repeat the process with the last dollops of pie filling. These blueberries will create beautiful pockets of juicy sweetness in every slice.

Step 6: Bake to Perfection

Place the pan in your preheated oven and bake for 60 minutes. Around 40 minutes in, check to see if the top is browning too much—if it is, cover it loosely with foil to prevent burning while the inside cooks through. The bread is done when the center springs back to the touch and feels firm, not squishy.

Step 7: Cool and Enjoy

Once out of the oven, make sure to cool the bread completely before slicing. This resting time allows it to set perfectly, ensuring each slice stays moist and cohesive.

How to Serve Lemon Lavender Blueberry Banana Bread {Plant Based, GF} Recipe

A close-up view of a golden-brown baked rectangular cake in a metal baking tray lined with parchment paper. The cake has several glossy, dark red cherry jam swirls on the surface, creating irregular shiny patches that contrast with the smooth, slightly textured and warm brown cake layer beneath. The baking tray sits on a white marbled surface, and the edges of the parchment paper are visible on one side. The metal tray has the word

Garnishes

For a pretty presentation, try sprinkling edible lavender buds on top of your slices or adding a little zest of lemon for that extra citrus sparkle. A light drizzle of a simple lemon glaze (powdered sugar mixed with lemon juice) can add an irresistible shine and sweetness too.

Side Dishes

This bread pairs wonderfully with a cup of hot herbal tea, like chamomile or a light green tea, which complements the floral and citrus flavors. For a heartier option, serve alongside dairy-free yogurt topped with fresh berries and a sprinkle of granola for added crunch.

Creative Ways to Present

If you want to impress at a brunch or tea party, cut the bread into small cubes and serve as a part of a dessert platter alongside dairy-free cream cheese or vegan mascarpone. The contrast of textures and flavors will wow your guests and make the bread shine as the star of the show.

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Lavender Blueberry Banana Bread {Plant Based, GF} Recipe in an airtight container at room temperature for up to two days or refrigerate for up to five days. Keeping it sealed helps maintain moisture and prevents it from drying out, so every slice tastes fresh.

Freezing

This bread freezes beautifully! Wrap the whole loaf or individual slices tightly in plastic wrap and then in foil, or place them in a freezer-safe bag. Freeze for up to one month. When you’re ready to indulge, just thaw at room temperature or gently warm in the oven.

Reheating

For best results when reheating, warm slices in a toaster oven or regular oven at 300 degrees Fahrenheit for about 10 minutes until heated through and slightly crisp on the edges. This brings back the fresh-baked feeling without losing any of the delicious moisture.

FAQs

Can I use dried lavender instead of lavender extract?

Yes, but make sure to grind the dried lavender very finely so it blends well without a gritty texture. Start with about one teaspoon and adjust to taste, as dried lavender can be more potent.

Is this recipe suitable for nut-free diets?

Absolutely! None of the ingredients contain nuts, making this a safe and delicious option for those with nut allergies.

Can I substitute the blueberry pie filling with fresh blueberries?

You can, but the pie filling adds sweetness and a jam-like consistency that fresh berries don’t provide. If using fresh, toss them in a bit of sugar and cornstarch to mimic the filling’s texture and sweetness.

Why do you use both baking powder and baking soda?

The combination ensures the bread rises properly and has a tender crumb. Baking soda reacts with vinegar for lift, while baking powder helps with an even rise and fluffy texture.

Is this bread sweet enough for dessert?

Yes! The combined sugars, bananas, lemon, and blueberry filling create a naturally sweet, flavorful bread that works perfectly as a dessert or a sweet snack anytime.

Final Thoughts

There’s just something magical about this Lemon Lavender Blueberry Banana Bread {Plant Based, GF} Recipe. Its unique blend of fresh and fragrant ingredients makes it a delightful twist on a beloved classic, perfect for anyone seeking a plant-based, gluten-free treat that never sacrifices flavor or texture. I invite you to try baking this at home—it’s a guaranteed crowd-pleaser that will soon become your go-to recipe for sharing simple joy, one slice at a time.